Fried Chicken of the Woods Mushroom Nuggets
Tender chicken of the woods mushrooms breaded, chilled and fried until crisp and golden.
Servings: 4 servings
Ingredients
- 1 pound young chicken of the woods mushroom tender outer fronds only
- 2 large eggs beaten
- 1 cup grain-free breading mix or your favorite seasoned gluten-free breading
- 1 teaspoon seasoned salt plus more to finish
- 1/2 cup coconut oil or lard or enough for about 1/2-inch depth
- barbecue sauce, ranch or lemon wedges for serving, optional
Instructions
- Clean the mushroom, trim away any tough or damaged portions and cut the tender edges into nugget-size pieces. Pat very dry.
- Dip each piece into the beaten egg, then press it firmly into the breading mix.
- Arrange the breaded mushrooms in a single layer and freeze for 30 minutes so the coating adheres.
- Heat the fat in a heavy skillet or Dutch oven to about 340°F.
- Working in small batches, fry the nuggets, turning as needed, until deeply golden and the mushroom is hot and tender all the way through, about 3 to 4 minutes per side depending on thickness.
- Drain on a rack or paper towel, season while hot and serve immediately with your favorite sauce.
Notes
Wild mushroom safety: Use only positively identified chicken of the woods and cook it thoroughly. Try a small portion the first time because even correctly identified edible mushrooms can cause digestive upset in some people.
For a lower-carb variation, replace the breading mix with 1 cup finely crushed pork rinds mixed with 1/4 cup grated Parmesan. This variation is not vegetarian.